Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 4 cloves garlic (chopped)
  • 1 1/2 cups 1 medium zucchini, shredded
  • 1/4 cup + 2 tbsp Romano cheese (or parmesan)
  • 3 oz part skim shredded mozzarella
  • salt and pepper to taste
  • 8 thin chicken cutlets (3 oz each)
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon (juice of)
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray

Instruction

  • Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  • In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
  • Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
  • Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
  • Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with oil spray.
  • Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this with a salad, I suggest you have two.